This Italian fish stew has always been a favorite of mine. The tomato base broth brings an acidity that compliments the fish with unique flavor. While this can seem like a difficult dish to master, the most difficult part is chopping all the ingredients. If you love fish, this is the soup for you!


  • Servings: 3-4
  • Difficulty: medium
  • Print


½ pound shrimp

½ pound cod
½ pound clams
½ pound scallops
1 large onion
1 potato1 zucchini
1 yellow squash
1-16oz can tomato puree
3 cups chicken stock
4 tablespoons flour
1 tsp salt, pepper, & paprika
3 bay leaves
1 head of fresh ginger
4 cloves of garlic
1 lemon
1 sprig rosemary
2 tablespoons cilantro [chopped finely]
2 tablespoons parsley[chopped finely]
olive oil


Chop onion finely and add to a large soup pot with olive oil.
Heat on stovetop at medium heat.
While the onions are sweating, chop the squash, potato, and zucchini into bite sized pieces.
Peel and mince the garlic and fresh ginger.
Once onions begin to look translucent a
nd browned, add chopped potatoes, and sauté together for 2-3 minutes.
Add flour to the pot and continue to mix until the vegetables are evenly coated with flour [creating a rue].
To the pot, add squash, zucchini, salt, pepper, paprika, diced garlic, ginger and [whole] bay leaves.
Slowly begin to add tomato puree and chicken stock until it is evenly incorporated.Bring the broth to a boil over medium high heat and cover.
Continue to cook until vegetables are cooked through. This could take 5-10 minutes, or until you can smoothly poke through the potatoes with a fork.
At this point, add the scallops, fish, c
lams, and shrimp.
Turn off heat, cover, and let sit for 10 minutes.
Serve over toasted baguette slices & drizzle with olive oil.



Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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